Creamy Hash Brown Potatoes Recipe
Creamy Hash Brown Potatoes Recipe photo by Taste of Home

Creamy Hash Brown Potatoes Recipe

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Convenient frozen hash browns are the secret behind the cheesy slow cooker potatoes I cook up for potlucks and big group gatherings. —Julianne Henson, Streamwood, Illinois
TOTAL TIME: Prep: 5 min. Cook: 3-1/2 hours
MAKES:12-14 servings
TOTAL TIME: Prep: 5 min. Cook: 3-1/2 hours
MAKES: 12-14 servings


  • 1 package (32 ounces) frozen cubed hash brown potatoes
  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
  • 1 cup (8 ounces) sour cream
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 carton (8 ounces) spreadable chive and onion cream cheese

Nutritional Facts

3/4 cup: 214 calories, 13g fat (9g saturated fat), 42mg cholesterol, 387mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 6g protein


  1. Place potatoes in a lightly greased 4-qt. slow cooker. In a large bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over potatoes and mix well.
  2. Cover and cook on low for 3-1/2 to 4 hours or until potatoes are tender. Stir in cream cheese. Yield: 12-14 servings.
Originally published as Creamy Hash Brown Potatoes in Simple & Delicious November/December 2007, p41

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Reviewed Nov. 9, 2014

"Easy and yummy!"

Reviewed May. 25, 2012

"Great flavor."

Reviewed Jul. 31, 2011

"Love this recipe. So simple and easy to make, which is what I look for in a recipe. With 5 children to feed, simple and easy is what I need! It was so delicious, too!"

Reviewed Jan. 1, 2011

"family favorite!"

Reviewed Dec. 27, 2010

"Perhaps the potato soup had too much chunky potato in it and not enough liquid. This was extremely dry , not creamy. I had to add milk to make it edible which is not good in a slow cooker. It may have been the soup."

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